Coconut and Peanut Balls

Peanuts and coconut are a thing of perfection . .

Mix all ingredients, except half the coconut shreds. If the mix is too dry add 1 more tbsp maple syrup,  if it’s too wet add more oats.

Make small balls with the mix and roll them on the remaining coconut shreds.

Refrigerate them for 30 minutes before eating them.

Vegan and Gluten-Free Strawberry Galettes

A delicious, classic French dessert made vegan and gluten-free.

1. Make the Crust: In a medium bowl or standing mixer, beat olive oil, maple syrup, vanilla, and yogurt until creamed together and slightly fluffy. Add in tapioca flour, oat flour, and baking powder and fold together. Form into a ball and set dough aside on parchment lined baking sheet.

2. Make the filling: Use the same bowl to make the filling. Gently fold all filling ingredients together until berries are well coated.

3. Roll out Dough: Preheat oven to 200C. On parchment paper, press dough ball into a rectangle using the palms of your hands/fingers. Flour your rolling pin and roll out dough into a oval/rectangle. Thickness should be about 0.5cm. Dough might crack on edges while rolling, just pinch together sides of dough when needed.

4. Assemble Galette: Transfer the parchment paper with the rolled out crust onto a baking tray.  Place astrwberries in the center of the dough, leaving a 5cm border. Fold the edges up and over the filling, overlapping slightly (pinch together dough at bottom if it cracks when folding over). Optional: Lightly brush with almond milk and sprinkle with coconut sugar.

5. Bake Galette: Bake galette at 200 C. for 25-30 minutes until golden and strawberries are slightly bubbling. Let cool 10 minutes before serving.

Spiced Tempura Vegetables

Crispy crunchy fried delights, making eating vegetables bright and fun.

In a heavy-bottomed pot, add about 2 inches of oil from the bottom of the pot. Heat the oil to 180 °C degrees.

Dry Ingredients:

In a mixing bowl, add the flour and half of the potato starch and mix thoroughly. Add the paprika and mix again
Set aside the other half of potato starch to coat your ingredients right before dipping it into the batter.

Wet Ingredients:

In another bowl, add the egg and mix in the cold water. You can add a bigger bowl underneath with water with ice cubes to keep the batter cold.
Mix together the flour mix and wet ingredients in a medium-sized mixing bowl, and beat lightly. There is no need to beat out any lumps.

Coat and fry Ingredients:

Coat the vegetables in a light layer of potato starch.
 Cover the vegetables thoroughly with the batter. Carefully lower the battered vegetables into the hot oil.
The vegetables cook fairly quickly so make sure to watch these carefully. Turn the vegetables every so often so they cook properly. Remove the cooked vegetables. The cooked batter should barely colour. Place them over paper towels on a cooling rack.

Make the mayonnaise: 

Remove the leaves from the parsley, finely chop them, then add them to a mixing bowl with the capers, then stir them into the parsley together with the mayonnaise and the juice of 1 lemon.
Accompany them with lemon juice, and some Maldon salt.

Ricotta, Tomato and Basil Toast

A very cheap,  and cheerful appetizer. Simple ingredients, fantastic flavour.

 

Toast the desired slices of bread.
Spread the Ricotta on the toast.

Slice the cherry tomatoes into 4 or 6 pieces, add them on top of the Ricotta, and sprinkle some basil leaves on top.

Season with Maldon salt and add a drizzle of Extra Virgin Olive Oil.

Finish your toast with a few drops of lemon juice on top.

 

Vegan, Dairy and Gluten-Free Mango Curd Tarts

Heavenly, and vibrant dessert that will excite you beyond imagination.

FOR THE CURD:

Place the coconut cream in a small saucepan
In a small bowl add lemon juice and arrowroot starch whisk thoroughly until dissolved.
Then add to coconut cream mixture and stir.
Lastly, add the honey. Start with 1 tbsp and whisk until well combined. Add the second tbsp if needed.
Place saucepan over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning a bit of the curd across the top. It should be thick and kind of jiggly in texture. Stir constantly to ensure the curd isn’t sticking to the bottom or sides of the pan.
Remove from heat and taste and adjust seasonings as needed, adding more lemon juice for acidity, or honey for sweetness.
Let rest for 15 minutes, then whisk once more and transfer to a glass bowl or jar. Cover with plastic wrap, making sure the plastic wrap touches the curd – otherwise a film may form.
Refrigerate for 5-6 hours, or overnight, or until completely chilled and set.
Once the crust for the pies has cooled down add the curd on top and refrigerate for 10 more minutes.

FOR THE CRUST:

Add the almond flour and coconut oil to a food processor and pulse until you have fine crumbs. Add the maple syrup and mix well, if needed water until the dough sticks together when pressed between fingers.

Place the dough in the pie dishes and press evenly to the bottom and up the sides.

Place in the oven at 200ºC for 15 minutes.

Let cool completely before adding the curd.

 

Beet Hummus

Beet hummus – a dazzling appetizer that will please everyone.

Drain the cooked chickpeas and add them to a blender with the garlic cloves, lime juice,  olive oil, sesame seeds or tahini, salt, and the cooked beetroot.

Blend until everything is smooth. Add ice-cold water if needed. (it will make it smoother)

Leek and potato Soup

Even in the freezing weather there is enough edible treasure around if you know where to look.

 

In a pot add water, the potatoes (chopped), leek (sliced), onion, and salt. Bring to boil and let simmer until cooked.

Add the ingredients to a blender, adding the broth bit by bit calculating the amount needed for the desired velvety texture. If it’s too thick add more water.

Add the black pepper, stir and enjoy.

 

Turn the soup into the main course, adding roasted vegetables or bits of meat.  You could add mushrooms, fried in butter till their edges turned gold, sausages, croutons, bit sof bacon…

Seared Tuna with Orange Juice and Rosemary

A quick and tasty fish dish ideal for any day.

 

Make the marinade with orange juice, chopped onion, chopped garlic, chopped rosemary, maple syrup, and salt.

Add the tuna to the marinade and leave it there for at least 20 minutes.

Once the fish is marinated heat a grill or a pan with a drizzle of avocado oil.  Sear the tuna on all sides for a few minutes (adding the marinade on top so it cooks alongside.)

Once the tuna is cooked add some sesame seeds to the outside and slice.

Red Pepper and Tomato Sauce

A nourishing, hearty and delicious sauce that can be used in pasta, rice and much more.

 

This sauce is as simple as can be. Simply steam all the ingredients together, except for the basil and blend with 1/4 cup of water or broth and the basil. Season with salt, add to a pot and simmer for a few minutes.

You can strain the sauce before using it.

 

 

Enchiladas Rojas

On chilly days, indulge yourself with carbs and creamy sauces.

 

Steam the tomatoes, onion, chile and garlic. Once cooked blend all together with the vegetable broth (you can add water as well) and cilantro. Season with salt.
Strain the sauce and set aside.

In a hot pan add avocado oil and start fast frying the tortillas. This means one side, the other side and take out. Pat dry any excess oil.

Divide the sauce into two parts. In the first half add the shredded cooked chicken and fill the tortillas with it. Roll all the tortillas to form tacos and add them to a deep , oven-safe, dish. Pour the remaining salsa on top and sprinkle with cheese.

Bake the dish in the oven for 15 minutes at 200ºC,  or until the salsa is bubbly and the cheese is melted and crispy.

Garlic Pasta

A truly delicious garlic pasta dish for a cold spring’s night.

 

Cook your favourite pasta according to the instructions.

In the meantime, roast 4 garlic heads in the oven at 200ºC for 30-40 minutes.

Soak the cashews in hot water for at least 30 minutes and steam the potatoes.

Once everything is cooked, in a blender add the garlic cloves, potatoes, cashews, lime juice, salt and parsley.  Add water or pasta water until you get the desired consistency. It has to be creamy, not too thick nor too thin.

Coat the pasta with the sauce and enjoy

Tomato and Red Pepper Spaghetti

The easiest, super flavourful and healthiest tomato sauce for pasta.

 

Cook the pasta following packet directions.

In a pan, heat up some oil and add the chopped onion and garlic while the oil is still warm, once cooked add the chopped tomato, sun-dried tomatoes,  and red pepper, add a splash of water and let simmer until soft and cooked. If you need more water just keep on adding until you feel it is the right amount and you will get the right consistency you like.

Turn the heat off and add the chopped basil leaves, season with salt and mix everything in.
Let cool for a bit and put the sauce in a blender. Blend until desired consistency.

Pour over the spaghetti and serve.